blogger spotlight: creative-culinary

Thanksgiving party? You’ll need dip – Smoked Cheddar and Roasted Pepper Dip

This week meet Barb from the awesome blog Creative-Culinary. Barb has shared a great 3-way dip recipe that will ‘spice up’ any gathering! If smoky sweet is your thing, then try smoky cheddar cheese combined with caramelized onions and mild peppers and covered in a plain tomato sauce. Maybe try the toasted breadcrumb topping or the more fiery tomato topping with jalapeno – better yet try all three!

Smoked Cheddar and Roasted Pepper Dip

1/2 Tablespoon butter

1/2 Tablespoon olive oil

1 medium onion, chopped

1 Anaheim pepper

1 Poblano pepper

8 oz smoked cheddar cheese, shredded

1/2 cup sour cream

1/2 cup Parmesan cheese

1/2 cup tomato sauce

1 jalapeno, sliced

1/4 cup bread crumbs

1 Tablespoon butter

2 Tablespoons Parmesan

1. Heat the butter and olive oil in a large skillet until melted; add the chopped onion and cook slowly until the onion is caramelized and brown; 15-20 minutes. Set aside.

2. While the onion is cooking, turn on the broiler and put a rack in the 2^nd top position of your oven. Place the Anaheim and Poblano peppers on a foil covered cookie sheet and roast under the broiler, turning the peppers about every five minutes until all sides are blackened. Place both peppers into a brown paper bag and leave until warm to the touch.

3. Remove the peppers from the bag and peel the charred skin from the peppers; it should slide off easily. Remove the stem and the seeds and chop. Set aside.

4. Mix the cheddar cheese with the Parmesan cheese; add the sour cream and combine thoroughly. Gently fold in the peppers and the onions.

5. Grease the inside of individual dishes (4” X 4” ea) or one larger serving dish. Spread the dip mixture to the sides of the dishes.

6. Top 1/3 with ¼ cup plain tomato sauce

7. Combine bread crumbs with the butter and Parmesan cheese and top another 1/3 with the crumbs

8. Top the final third with the remaining tomato sauce layered with slices of jalapeno

9. Bake at 350 degrees Fahrenheit for 25-30 minutes until bubbling. Serve with tortilla chips or baguette slices.